Spinach Ricotta Quiche

Spinach Ricotta Quiche

Prep time: 15 Min - Cook time: 55 Min - Total time: 1 H & 10 M

Original Recipe:  Skinnytaste

 

Ingredients

 

• 1 Recipe Pie Crust
• 7 large eggs, beaten
• 2 cups chopped fresh baby spinach
• 2/3 cup milk
• 6 tablespoons grated parmesan
• 3 tablespoons chopped fresh basil
• 1/4 teaspoon kosher salt
• 1/2 cup part ricotta
• 1/3 cup part shredded mozzarella
• 3/4 cups halved grape or cherry tomatoes

 

Instructions

 

1. Preheat the oven to 350.
2. Roll the dough out (even if it's storebought) on a floured surface until its 1 inch larger than the cooking vessel you are using. I used here a 10" Smithey cast iron pan.
3. Press the dough into the pan/pie plate and bake for 10 minutes - using pie weights or beans to hold the shapel.
4. In a large mixing bowl, add the eggs and give them a quick scramble. Then add the spinach, milk, basil, salt, and 2 tbsp of the parmesan cheese - give it a thorough mixing, then pour into your crust.
5. In another small mixing bowl, combine the ricotta and mozarella and the parmesan. Using a spoon, drop small spoonfuls all over the top, then place the half tomatoes in between, cut side down.
6. Place the quiche on a cookie sheet, and bake for 50-55 minutes or until the top is browned and a knife is inserted clean. Let cool 10 minutes before serving.

 

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Notes:

 

For Breakfast, for dinner, for anytime. The basil gives this quiche so much flavor and aroma. The ingredients are the same as the original (linked below) except we don't do low fat. Ever.

 

 

 

All Photographs Copyright Tink's Kitchen and JSGrey